Classic Mac and Cheese



10 min


55 min


8 Servings

Classic Mac and Cheese

Photo: Andrew Grinton

A good mac and cheese should be creamy, cheesy, baked and studded with breadcrumbs. This classic checks off all those boxes.


  • 1 450 g pkg short pasta , such as macaroni
  • 1/3 cup unsalted butter
  • 1/2 cup chopped yellow onion
  • 2 tsp chopped garlic
  • ⅓ cup all-purpose flour
  • 1/4 tsp cayenne pepper
  • 4 cups milk , warmed
  • 2 tbsp Dijon mustard
  • 4 cups grated aged white cheddar
  • 1/2 cup grated Parmesan
  • salt
  • black pepper
  • 2/3 cup fresh bread crumbs
  • 2 tsp olive oil


  • Preheat oven to 350°F. 2. Bring a large pot of salted water to boil over high heat. Add pasta and cook according to package directions until al dente. Drain.
  • Heat butter in a pot over medium. Add onion and sauté for 2 min or until softened. Add garlic and sauté for 1 min longer. Add flour and cayenne and cook, stirring constantly for 2 min to cook out floury taste. Add milk, a little at a time, stirring constantly until sauce is smooth and milk is fully incorporated. Stir in mustard. Bring to a boil and cook for 1 min or until thickened.
  • Remove from heat and add cheddar and Parmesan cheese a handful a time, stirring until melted and incorporated. Season with salt and pepper to taste.
  • Combine sauce with cooked pasta and pile into buttered ramekins or a buttered 9 x 13-in. casserole dish.
  • Toss bread crumbs with olive oil until moistened and sprinkle over pasta. Bake for 30 min or until sauce is bubbling.

Nutrition (per serving)

  • Calories
  • 656,
  • Protein
  • 29 g,
  • Carbohydrates
  • 56 g,
  • Fat
  • 35 g,
  • Fibre
  • 3 g,
  • Sodium
  • 681 mg.

Originally published in the January 2013 issue. Photo by Andrew Grinton.

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